Food product



Patented a. 20, 1931 UNITED. STATES CHARLES N. IBCEY AND ELKE B B. BROWN, 01 NEW YORK, AND COLGATE CRAIG, OF

PEEKSKILL, NEW YORK, ASSIGNOBS, BY, ERNIE ASSIGNMENTS, TO. STANDARD BRANDS INCORPORATED, 0! DOVER, DELAWARE, A ,COBPOKATION O1 DELAWARE and more particularly, to food r FOOD PRODUCT g No Drawing.

This invention relates to food roducts,

ucts prepared by the acid hydrolysis 0 protein substances, such as yeast and the like, and has as a general object the production of food prodnets of improved quality in a convenlent and economical manner.

A more particular object is so to treat protein substances, such as compressed yeast and the like, as to produce a food product of excellent flavor and keeping qualities while retaining and improving the dietetic and therapeutic properties thereof.

Other objects of the invention will in part be obvious and will in part appear hereinafter. 7

The invention accordingly comprises a product possessing the features, properties and the relation of components which will be exemplified in the product hereinafter described, and the scope of the application of which will be indicated in the claims.

The hydrolysis of protein products with acids in order to improve their assimilability bythe human organism has long been known. As heretofore practiced, however, such hydrolytic processes have resulted in a lowering of the therapeutic value of the resulting product and have been otherwise generally inefiicient, in that discoloration and the development of the bitter principles have been marked. In accordance with the present invention, the hydrolytic treatment of the protein resultant product contains all of the original constituents in a more digestible and assimilable form as regards the food value thereof, and, at the same time, is substantially free from products causing discoloration or giving a bitter taste. This mild hydrolysis does not destroy vitamin B to any great extent,

' as shown b appropriate tests on animals. If

strong aci s alonearehsed, rapid destruction occurs.

' In accomplishing this desirable result, compressed yeast, preferably compressed bakers yeast, is treated with a strong nontoxic inorganic acid, such as hydrochloric acid or the like, and a weaker or less strong- 1y ionizable non-toxic mineral acid, such as substance is so carried out that the Application filed November 28,1928. Serial 10.322581.

phosphoric acid or the like, until the desired I I hydrolysis is effected, just prior to the commencement-of formation of the bitter principles, whereby a product high in food and therapeutic value and of light color, excellent keeping qualities and pleasant taste results. This product also filters-readily and can thereby be manufactured commercially, and the yield of material based on original yeast is high. As a specific example of the manner in which the process may be carried out the.

following is given: To about 4 lbs. of com pressed yeast there is added 40 cc. of hydrochloric acid (sp. gr. 1.19) and 10 cc. of phosphoric acid (85%). This mixture is then autoclaved at about 15 to 20 lbs. pressure forv about 8 hours.

The extract is thereafter separated and the residue of the hydrolyzedmass is evaporated 'to a pasty consistency, which is usual in such roducts and which has a specific gravity of about 1.4. During, or prior to, the evaporation, such of the acidity as may be desired is neutralized with soda,a favorable" final acidity being approximately neutral to litmus.

Also, if desired, during the evaporation other suitable flavoring agents may be added, as, for example, salt, celery salt or other.

vegetable extract, glycerine and the like. A more specific example of flavoring agents which may be added for desirable results is as follows: celery salt-.5-1 1b. to 225 lbs. hydrolyzed yeast, onion juice225 cc. to 225 lbs, 2% or4.5 lbs. to 225 lbs. on finished product. Hard fat, butter, cheese, sugar, gelatin, carrots, tomatoes, meat extract, malt flour, etc. may also be used. I

If a powdered product is desired, take to dryness by means of vacuum drum dryer. The flavoringmaterials may be incorporated either before or after drying.

' Although yeast has been mentioned in the above specific example, it is to be understood that other suitable protein-containing agents may be used in place thereof, such as, for example, animal proteins such as are found in casein, and vegetable proteins, as in the case of gluten an soy bean. a

The product in addition to its use as a ood product to reduce a highly desirable increase in food value and in crust coloration.

produced by the resent proc- Since certain changes may be made in the above, product, and different embodiments of the invention could be made, without departin from the scope thereof, it is intended that afl matter contained in the above description shall be interpreted as illustrative and not in a limiting sense. It is also intended that in the claims when the term strongino ic acid is used, the term is intended to efine inorganicacids which are as strong or stronger than hydrochloric acid, 'in the sense that they are as readily or more readily ionizable than hydrochloric acid, and that when the term a weaker inorganic acid is used, the term is intended to include inorganic acids which are weaker than hydrochloric acid in the sense that they are less readil ionizable than hydrochloric acid, and that in respect to each of the terms aforesaid the acid is non-toxic, is sufliciently strong to hydrolyze the protein substance and will not decompose during the hydrolyzing operation.

Having described our invention, what we claim as new and desire to secure by Letters Patent is:

1. A process of treating protein substances, which includes admixing therewith a strong inorganic acid, and a weaker inorganic acid, hydrolyzing the mass by heat, removlng the residue from the hydrolyzed mass and evaporating the extract. 2. A rocess of treating protein substances,

which includes admixing therewith hydrochloric acid, and a weaker inorganic acid, hydrol zing the mass byheat, removing the resitiiie from the hydrolyzed mass and evaporating the extract. I v

3. A process of treating protein substances, which includes admixing therewith hydrochloric acid and phosphoric acid, hydrolyzing the mass b heat, removing the residue from the hydro yzed mass and evaporating the extract.

4. A process of preparing a food product, which comprises hydrolyzing compressed yeast by heating with a mixture of hydrochloric and phos horic acids, removing the residue from the ydrolyzed mass and evaporating the extract.

5. A process of preparing a food product, which comprises hydrolyzing compressed yeast by heating with a mixture of hydrochloric and phos horic acids, removing the residue from the ydrolyzed mass and evaporating the extract; the respective ingredients being present in approximately the proportion of 4 lbs. of yeast to 40 cc. of hydroescapes chloric acid (sp. 1.19) and 10 cc. of phosphoric acid (85% 6. A process 0 preparing a food product which comprises hydrolyzing com resse yeast by heating with a mixture of ydrochloric and phosphoric acids, removing the residue from the hydrolyzed mass and evapoating the extract; the respective ingredients being fpresent in approximatel the pro ortion 0 4 lbs. of yeast to 40 cc. 0 hydrochliiric acid (sp. gr. 1.19) and 10 cc. of phosphoric acid and neutralizing the excess of the acid prior to the completion'of the evaporation.

7. A process of preparing a food product which comprises hydrolyzing compressed yeast by heating with a mixture of hydrochloric and phos horic acids, removing the residue from the ydrolyzed mass and eva crating the extract; the res ctive ingred ents being present in approximately the proportion of 4 lbs. of yeast to 40 cc. of hydrochloric acid (sp. gr. 1.19) and 10 cc. of phosphoric acid (85%) ;neutralizin the excess of acid prior to the completion 0 the eva oration, and admixing flavoring ingre ients with the product.

8. As a new composition of matter, a food product prepared by heating compressed yeast wit a mixture of hydrochloric and phos horic acids, removin the residue from the ydrolyzed massfan evaporating the extract; the respective ingredients bein present in approximately the proportion o 4 lbs. of yeast to 40 cc. of hydrochloric acid (sp. gr. 1.19) and 10 cc. of phosphoric acid (85%) neutralizing the excess of acid prior to the completion of the evaporation, and admixing flavoring ingredients with the roduct.

In testimony whereof we a x our signatures.

CHARLES N. FREY. ELMER B. BROWN. COLGATE CRAIG. 

